Prep Time: 15 mins | Total Time: 40 mins | Makes: 6-8 rolls
I have a serious weakness for any type of cinnamon roll. The gooier the better! BUT after eating a hot, bakery made cinnamon roll dripping with icing or even the store bought tube that you plop on a sheet pan and cook, I usually don’t feel that great. Probably due to all the sugar and dense carbohydrates hitting my system all at once - Sugar crash anyone?! So I’m on the hunt to make a healthier, but still tasty, cinnamon roll. This recipe has a much lighter dough (bananas and flour only) and a 4 ingredient icing. I’m sold!
WHAT YOU’LL NEED:
1/2 cup ripe banana, mashed
1 1/4 cup self raising flour
1/4 cup butter, melted
Cinnamon
Coconut Sugar
Icing
1 cup powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 tablespoon almond or any milk (heavy cream or half and half also work)
HOW TO MAKE:
Preheat oven to 350 F. We’ll use a large baking dish for baking the rolls.
In a medium bowl, mash bananas with a fork then add self rising flour and mix together until it forms a dough (if too sticky, add a few pinches of flour and keep mixing, but keep dough soft).
Lightly flour counter surface and roll out the dough into a rectangle - approx. 1/4 - 1/2 inch thick
Brush the top of the dough with melted butter, then sprinkle the with cinnamon and coconut sugar until the dough is coated with both.
Cut the rectangle into 6-8 strips, length wise. Starting from the long ends, roll up each individual strip into a roll. Each roll just tight to not fall apart when moved.
In a large baking dish, add melted butter to the bottom and sides. Transfer the individual rolls into a baking dish with the spiral side up. It’s ok to have the rolls touching.
Bake for 20-25 minutes until the edges are light golden brown.
While the rolls are baking, make the glaze by mixing all ingredients together. Mix with fork or hand mixer. Set aside.
After 20-25 minutes, remove the lightly browned rolls from the oven and let them cool. While they are cooling but still warm, top each roll with the glaze. Enjoy your cinnamon roll once cool enough to hold, but still warm.